The experts have spoken.
Corn on the cob is one of the best summer foods.
I love to boil and slather it with butter and a sprinkle of salt.
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Do you have a favorite way to cook corn?
Buis started farming as a teenager and is now in his 60th crop season.
Bring the water to a rolling boil first.
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Then, drop in theshucked ears.
April Robertson ofRobertson Family Farmin King, North Carolina agrees.
“I like grandma’s way of boiling it.”
She likes to boil her corn just a little bit longer.
We love to simplyboil it for about six minutesafter shucking and silking it, she says.
This makes the kernels more tender while not robbing the flavor from the corn.
And it helps it to stay very juicy.
The only negative part of a grill is that its a slower process.
Buis suggests turning the corn four timesonce on each sideand cooking it for 40 minutes to an hour.
Like on the grill, wet husks in the microwave help steam the corn and make it more tender.
Its alright like that, but Im old fashioned and like to boil my corn, he says.
Buis likes to freeze young, tender corn before cooking it.
He blanches it first.
Cut the kernels off the cob, put it in plastic bags, and refrigerate overnight.
Then, the next morning, put it in the freezer.
You want to get the corn good and cool before you freeze it.
He makes a lot ofcornbreadwith fresh corn and some good vegetable soup.
But not everything works, Buis says.
I tried deep-fat frying corn once, and that was a failure.
